Arugula and Roasted Chickpea Salad with Feta
1 12-ounce can chickpeas, rinsed, drained, divided 5 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1 tablespoon (or more) fresh lemon juice 2 teaspoons dried mint 1 teaspoon red wine vinegar 5 ounces arugula (about 7 cups) 1/4 cup fresh mint leaves 1/4 cup thinly sliced red onion 3 ounces feta […]